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Ingredient
California Farm Tomahawk Lamb Chops
Introduce
Chef :
Hobby HorsemanCalifornia Farm Tomahawk Lamb Chops
A rack of lamb is usually two and a half pounds, because the delicious ribs have been trimmed off by the butcher. With the ribs left on, it is around five pounds. A single lambchop is a half pounder, a pound with the rib left on.
Ingredient
Food ration :
5 people, 1 pound eachCooking time :
4 minutes each side
1 Tbs
ground white pepper
Tbs
fresh rosemary
Tbs
flaked seasalt
Cooking instructions
* Step 1
Trim fat around edges from lamb chops. Marinade lamb chops night before in quart of full milk or buttermilk and quart of water at room temperature.
* Step 2
Start barbecue with chimney of natural mesquite charcoal, make hot even fire, one layer of coals deep. Put barbecue lid back on, ten minutes, so heat is evenly balanced.
* Step 3
Dry lamb chops, rub with olive oil, apply rosemary, pepper and salt. Grill lamb directly over hot coals with barbecue top open, 4 minutes. If your barbecue grill flares up from the lamb fat, close the top. Grill each side a total of 4 minutes. Rest 5 minutes, serve with mint jelly, hand cut french fries and fresh pine apple.
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